JPH08173100A - Production of food boiled down in soy - Google Patents

Abstract

PURPOSE: To obtain TSUKUDANI (food boiled down in soy) tasting good with nutrients enriched and having high storability and anti-cancer activity by boiling fish meat, removing bones and skins, hardening the meat in a refrigerator, cutting the meat and boiling them in a specific mixed solution. CONSTITUTION: Fishes are dressed into 3 pieces as their heads and bones are removed, and their meat fillets are boiled or steamed and their bones and skins are separated. The product is placed in a refrigerator at 0-10 deg.C to harden the meat and cut into pieces of an appropriate size, then the meat pieces are boiled in a seasoning solution mainly containing water, soysauce, sweeteners, agar agar and a tea-leaf paste or tea-leaf powder to give this boiled down product containing the active ingredients from the tea leaves.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing Tsukudani containing an active ingredient of tea.

[0002]

2. Description of the Related Art Tuna Tsukudani, which is currently on the market, is obtained by removing the head and internal parts of the tuna, ripening the fish meat that has been cut into three pieces, removing bones, skin, etc. Was soaked in a seasoning liquid containing water, soy sauce, a sweetener, and agar as the main raw materials and boiled down. This manufacturing method has not changed since ancient times.

[0003]

However, in this method of making Tsukudani, there is much water inside the steamed fish meat,
When cutting with a knife, swarf-like chips are likely to occur,
In addition, the cut surface is likely to be uneven, so that not only the yield of the product is deteriorated but also the appearance is deteriorated. Moreover, this conventional product had a monotonous taste, lacked in freshness, and had poor nutritional value, because the seasoning liquids of almost all manufacturers were almost the same. The present invention changes the concept of the method for producing Tsukudani as described above and intends to produce Tsukudani with high commercial value and high nutritional value.

[0004]

[Means for Solving the Problems] The method for producing Tsukudani of the present invention is to remove the head and internal organs of raw fish, and boil or steam the fish meat wholesale into three pieces to remove bones, skins, etc. Put in a refrigerator at 0 ℃ to 10 ℃ to compact the meat quality and cut it to an appropriate size. The cut fish meat is a paste of seasoning liquid and raw tea leaves which are the main ingredients of water, soy sauce, sweetener and agar. Alternatively, it is characterized by immersing in a mixed solution with tea powder and simmering.

The above-mentioned cut fish meat is boiled with a seasoning solution containing water, soy sauce, a sweetener, and agar as main raw materials, and the concentrated seasoning solution and the raw tea leaf paste or tea remaining in the pre-repetitive production are added to the seasoning solution. It is characterized by adding powder and simmering.

[0006]

[Function] When the cooked or steamed fish meat is placed in a refrigerator at 0 ° C to 10 ° C and cooled, water on the surface layer of the fish meat is volatilized,
Since the free water inside escapes to the surface, the meat quality is compacted. When this is cut with a knife, cut fish meat with a smooth cut surface is obtained, and chips are less likely to occur. still,
If the refrigerator cooling temperature is below 0 ° C, the fish will freeze,
If the temperature is 10 ° C or higher, the quality of fish meat may be altered.

[0007] Since free water inside the fish meat cooled in the refrigerator has been removed, when the fish meat is dipped in a mixed solution of seasoning liquid and raw tea leaf paste or tea powder and simmered, it is mixed up to the core of the fish meat. The liquid sufficiently permeates, and you can evenly season it.
This seasoning can be performed more reliably by performing the seasoning twice with the new seasoning liquid and the residual concentrated seasoning liquid generated during the previous production.

[0008] In addition, since the tea leaf components such as protein, carbohydrate (sugar, fiber), inorganic substances (calcium, phosphorus, iron, potassium), catechin, etc. permeate into the fish meat together with the components of the seasoning liquid, the flavor is improved. , It is possible to obtain Tsukudani which has good shelf life and high nutritional value.

[0009]

【Example】

(Example 1) The head and the bonito that had been built-in were removed into three pieces, and the bonito was placed side by side in a silo and placed in a boiling pot having a volume of 800 liters.
Boil for 30 minutes in boiling water at 0 ° C to 100 ° C. In that case,
Put 200g of tea in hot water in a hot water bag and boil it in the state of tea.

[0010] Boiled and ripe fish meat is washed in water to remove bones, skins and the like, and further halved into male and female halves and transferred to a silo, and roasted at a temperature of 130 ° C to 150 ° C for about 1 hour. After scenting smoke, once put it in a refrigerator at 0 ° C to 7 ° C for 10 hours or more, water on the surface layer of the fish meat is volatilized, free water inside escapes to the surface, and the meat quality is tightened. It will be in a state of being.

15 meters of fish meat taken out from the refrigerator with a knife
Cut to a thickness of about m, and put the cut fish meat in a kettle together with a seasoning liquid containing Brix 15% (according to a refractometer) shown in Table 1, and boil for about 1 hour and 50 minutes without stirring. Has 50% Brix, 1/3 of the original amount
It is concentrated to a degree. Therefore, the cut fish meat in the lower layer is dark, but the cut fish meat in the upper layer has a slightly pale color.

[0012]

[Table 1]

The cut fish meat boiled in this way is transferred to another kettle together with the concentrated seasoning solution so that the upper layer part and the lower layer part are reversed, and is left there during the production the day before, the day before the day before, etc. The concentrated seasoning liquid with a final sugar content of Brix of 60 degrees was added to the extent that the whole cut fish meat would sink, and then the cut fish meat 10
2 to 130-200g of fresh tea leaf paste per kg
Dilute with double the amount of water, put in, simmer on low heat for 20 to 30 minutes, remove from the kettle, and cool with air to obtain a product. B left in the pot
The final concentrated seasoning liquid of rix 60% is used for the next production.

The above-mentioned raw tea leaf paste is obtained by grinding washed raw tea leaves with a crushing machine or the like, and contains all components contained in the tea leaves. Since the tea leaf component is easily altered in this paste, it is immediately frozen, and when used, it is thawed by the necessary amount and is diluted with water to facilitate uniform mixing in the concentrated seasoning liquid.

The Tsukudani cooked by the conventional method and the Tsukudani cooked by the above-mentioned Example 1 were degassed and shielded using a non-breathable plastic bag.
After sterilizing with 0 ℃ steam for 20 minutes, we put it in a 37 ° C incubator, which can be said to be under harsh conditions, and tested the change over time. In the former case, the bag expanded in 7 days and in the latter after 60 days. No change was seen. That is, the conventional Tsukudani showed that the miscellaneous bacteria contained in the Tsukudani or the seasoning solution propagated in 7 days, and that the Tsukudani according to the present invention suppressed the propagation of miscellaneous bacteria by the components of tea and was sterilized. It is a thing.

(Embodiment 2) In Embodiment 1, in order to prevent crushing of cut fish meat by eliminating stirring during boiling, and to effectively utilize the concentrated seasoning liquid so that the seasoning is sufficiently carried out, The simmering process was divided into two steps, but the cut fish meat produced in the same manner and the seasoning liquid of Table 1 (slightly more seasoning liquid than in Example 1) were put in a kettle and stirred for 1 hour. After simmering for 30 minutes, the raw tea leaf paste is added at the same ratio, and the mixture is gently stirred so that the upper layer of the cut fish meat is the lower layer and the lower layer is the upper layer, and it is simmered on low heat for about 20 minutes and air-cooled. And make it a product.

In Example 2, the paste of raw tea leaves may be added to the seasoning solution in advance to prepare a mixed solution, and the cut fish meat may be dipped and stewed in the mixed solution. However, this method is not suitable for factory production from the viewpoint of effectively utilizing the concentrated seasoning liquid remaining at the time of manufacturing in advance.

In the above-mentioned Examples 1 and 2, bonito was used as raw fish, but it goes without saying that various tuna and other white fish may be used. Raw fish may be steamed as well as boiled. However, in the case of steaming, it is not possible to boil with tea, so it is sufficient to spray the tea extract after steaming. The use of tea at the time of steaming or boiling is to suppress the oxidation of fish meat before seasoning and prevent yellowing.

Although the cut fish meat used in the above-mentioned embodiment was cut into a large size, it is also possible to produce flaky tsukudani if it is finely chopped and boiled in the same mixture as in the above-mentioned embodiment. Also, powdered tea produced in a tea factory may be used in place of the paste of fresh tea leaves. The addition of the raw tea leaf paste or the tea powder to the seasoning liquid from the beginning can prevent the reduction of the active ingredient of tea by adding it during the boiling with the seasoning liquid.

[0020]

INDUSTRIAL APPLICABILITY In the present invention, boiled or steamed fish meat is treated at 0 ° C.
It is placed in a refrigerator at -10 ° C to remove the free water inside, and the meat quality is compacted before it is cut, so you can easily cut regardless of size, and you can cut cleanly cut fish meat. Obtainable. In addition, since the amount of chips can be reduced as much as possible, it is possible to produce Tsukudani with a good appearance with good yield.

In particular, a seasoning liquid containing cut fish meat cooled in a refrigerator as a main raw material of water, soy sauce, sweetener, and agar,
By simmering in a mixed solution with raw tea leaf paste or tea powder, the tea leaf components protein, carbohydrate (sugar, fiber), inorganic matter (calcium, phosphorus, iron,
Potassium), especially catechin, is allowed to permeate into the inside of the fish meat together with the seasoning liquid, so that it is possible to produce a nutritious Tsukudani which has a good taste and has a preservative property and an anticancer property.

When the cut fish meat is boiled with a seasoning solution and the concentrated seasoning solution remaining after repeated production and the paste or tea powder of fresh tea are added to the boiled solution and cooked, the degree of production is increased. Since the concentrated seasoning liquid generated in 1) can be effectively used without being discarded, there is an effect that the manufacturing cost can be reduced.

Claims (2)

[Claims] 1. The head and internal organs of the raw fish are removed, and the fish meat that has been cut into three pieces is boiled or steamed to remove bones, skins, etc., and then 0 ° C.
Put the meat in a refrigerator at -10 ° C to compact the meat, cut it into a suitable size, and cut the cut fish meat into a seasoning solution containing water, soy sauce, sweetener, and agar as the main ingredients, paste of fresh tea leaves or tea. A method for producing Tsukudani, characterized by simmering in a mixed solution containing the powder of No. 2. The method for producing Tsukudani according to claim 1, wherein cut fish meat is boiled with a seasoning solution containing water, soy sauce, a sweetener, and agar as a main raw material, and the concentration remaining in the seasoning solution in advance is repeated. A method for producing Tsukudani, which comprises adding a seasoning liquid and a paste of fresh tea leaves or tea powder and simmering.